Harvest Chicken-Vegetable Soup

Enjoy homemade chicken soup without the effort. Make this full-flavored broth in a slow cooker, then just add the vegetables, heat and serve.
Prep Time: 25 minutes
Cooking Time: 3 to 4 hours (HIGH) plus 8-10 minutes
Yield: 4 servings

1½ pounds bone-in chicken breasts, skin removed
5½ cups water
3 stalks celery with leaves, cut up
2 medium carrots, cut up
1 medium leek (white portion) or white onion, cut up
1 large clove garlic, halved
½ teaspoon salt
½ teaspoon dried marjoram leaves
½ teaspoon dried ground savory
1⁄8 teaspoon black pepper
2 bay leaves
2⁄3 cup peeled turnip cut into 1½-inch sticks
2⁄3 cup carrots cut into 1½-inch sticks
2 cups lightly packed fresh baby spinach, chopped


  1. Combine first 11 ingredients in 4- to 6-quart slow cooker. Cover and cook on HIGH for 3 to 4 hours.
  2. Remove chicken from broth. Pull meat away from bones; discard bones. Cut chicken into bite-size pieces; set aside.
  3. Strain broth; discard vegetables.
  4. To prepare soup, transfer broth to large saucepan. Add turnip and carrot sticks. Bring to boil; reduce heat. Cover and gently simmer for 8 to 10 minutes or until vegetables are crisp-tender. Add chicken and spinach. Heat, uncovered, about 1 minute or until chicken is heated through and spinach is slightly wilted. Spoon into bowls to serve.

Per Serving (1¼ cups):
calories: 140; 20 calories from fat
total fat: 2 g; 0.5 g saturated fat, 0 g trans fat
cholesterol: 50 mg
sodium: 420 mg
total carbohydrates: 10 g
fiber: 3 g
sugars: 3 g
protein: 21 g; vitamins: vitamin A (130% DV), vitamin C (20% DV)
minerals: calcium (6% DV), iron (10% DV)
exchanges: 3 very lean meat, 2 vegetable


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